Semolina porridge with gingerbread paste and almond flakes

2 servings

10 minutes

Semolina porridge with gingerbread paste and almond flakes is a cozy and aromatic dish inspired by Russian cuisine. The delicate semolina porridge, made with coconut milk and warm spices, offers softness and depth of flavor. The gingerbread paste adds sweet and spicy notes reminiscent of Christmas baking, while the caramelized almond flakes provide a crunchy texture and light nutty sweetness. This combination makes the porridge not only tasty but also extraordinarily fragrant. It can be served for breakfast, creating an atmosphere of comfort and warmth, or as a dessert for special occasions. With the harmony of spices and textures, this dish is a true celebration for gourmets who love refined flavor combinations.

Energy value per serving

• Calories: 579.6
• Proteins: 9.9g
• Fats: 28.7g
• Carbohydrates: 72.6g

Ingredients

• Semolina: 80 g
• Cane sugar: 1 tbsp
• Ground cinnamon: 0.3 tsp
• Ground nutmeg: pinch
• Ground cloves: pinch
• Grated ginger: 0.3 tsp
• Ground anise (star anise): 0.1 tsp
• Dough for speculoos: 1 tsp
• Sugar: 0.3 glass
• Almond flakes: 25 g
• Ground chili pepper: pinch
• Coconut milk: 280 ml

Cooking steps

1. For caramelized almond flakes, heat a thick-bottomed pan, add sugar to its dry surface and melt it into caramel. At the first signs of caramel formation, vigorously mix it with the remaining sugar on top and cook until homogeneous and a rich amber color is achieved. Remove from heat, quickly stir in the almond flakes; the caramel should completely coat them. Add a pinch of ground cinnamon and chili pepper, mix quickly and transfer the mixture onto baking paper. Let it cool for 5 minutes, then break the caramel into pieces using a wooden knife handle. Store in a container.

   Required ingredients:

   • Sugar: 0.3 glass
   • Almond flakes: 25 g
   • Ground cinnamon: 0.3 teaspoon
   • Ground chili pepper:  pinch

2. In a saucepan, combine milk, brown sugar, and all spices except ginger paste. Bring the milk to a boil and gradually add semolina while stirring vigorously. Cook until thickened over medium heat, remembering to use a whisk.

   Required ingredients:

   • Coconut milk: 280 ml
   • Cane sugar: 1 tablespoon
   • Ground cinnamon: 0.3 teaspoon
   • Ground nutmeg:  pinch
   • Ground cloves:  pinch
   • Grated ginger: 0.3 teaspoon
   • Ground anise (star anise): 0.1 teaspoon
   • Semolina: 80 g

3. Serve the porridge in plates, place a teaspoon of gingerbread paste in the center, and sprinkle caramelized almond flakes around the edge. Serve immediately.

   Required ingredients:

   • Dough for speculoos: 1 teaspoon
   • Almond flakes: 25 g